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1
Preheat the oven to 375F.
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2
Put the favas in a small pot with water to cover.
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3
Add 1 tablespoon of salt and bring to a boil, then reduce the heat and simmer, uncovered, until the favas are just tender, about 4 minutes.
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4
Drain and cool in an ice bath.
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5
Peel off the skin and set the beans aside.
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6
To make the croutons, in a large bowl whisk together 2 tablespoons of the olive oil with 1 clove of the minced garlic, the thyme, and 1 teaspoon salt.
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7
Add the bread and toss to coat evenly.
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8
Spread the bread on a baking sheet.
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9
Bake for 5 minutes, stir, then continue baking until the croutons are crisp and golden, about 5 minutes more.
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10
Taste and season with salt.
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11
Let cool, then set the croutons aside in an airtight container.
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12
Trim the ends of the zucchini and cut them in half.
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13
Cut the halves into slices 1/4 inch thick and season with salt.
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14
Heat a skillet and add 2 tablespoons of the olive oil.
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15
Working in batches, lay several slices of the zucchini on the skillet.
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16
Turn after 2 minutes and cook on the second side for 1 minute, until the zucchini is cooked through but still firm.
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17
While searing, drizzle the zucchini with more oil as needed.
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18
Transfer to a plate and repeat with the remaining zucchini.
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19
Allow to cool to room temperature.
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20
Cut the zucchini into large bite-sized pieces and toss with the remaining 1/2 clove of minced garlic, the favas, mint, Parmesan, lemon juice, and the remaining 1 tablespoon olive oil.
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21
Season with salt and pepper.
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22
Plate the salad and top with the croutons.
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23
Serve immediately.
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24
The appearance of fava beans always causes a stir at the farmers market because their return signals the beginning of warm-weather produce.
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25
Besides being tasty, favas are an important crop for maintaining healthy soil.
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26
Their deep taproots help to loosen compacted soil, and fava plants also produce large amounts of nitrogen, much of which goes back into the soil and sustains subsequent crops.
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27
More nitrogen in the soil means less chemical fertilizer sprayed on plants.
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28
Scientists are experimenting with growing favas next to other vegetables so that the nitrogen is transferred directly from the roots of the favas to the roots of the other plants.
